Rainbow Salad with Carrot-Ginger Dressing

Last week, I was doing my social media chores on Facebook, when I came across an ad for some takeout place way down south. I have NO idea why it was in my feed – driving 12+ hours for takeout isn’t reasonable! – but it featured a photo of a salad that I needed in my life.

I noted what I could see in it, and planned to make something like it at home. I made a few additions, based on our tastes – edamame, green onions and (optionally) avocado.

For dressing, I decided to throw together a carrot-ginger dressing. Not only were we both in the mood for something like that, it would go really well with the flavours in the salad. Also, I thought that the bright orange of it would be extra pretty against such a vibrant background. I was not wrong!

It actually took me two tries to get the dressing to where I wanted. Hit the flavour perfectly on the first go, but the texture left a bit to be desired. I’d used fresh carrots and pureed them, thinking that would be the easiest for people – not everyone has a juicer, after all.

I really wasn’t happy with the mouthfeel on it, though… so I went back to the original plan, and it was *perfect*. Freshly juiced is best, but if you don’t have a juicer – just buy some carrot juice in the produce section at your grocer.

Finally, this makes a ton of salad – a big, sharable bowl worth. We make it up and keep it in the fridge, picking away at it through a few meals. That is the ONLY reason I’m not including avocado in it – avoidance of brown avocado bits. If you’re making this up as a single serve thing – for a gathering, maybe? – I would recommend including an avocado or two. I love the texture and flavour of it in this!


Rainbow Salad with Carrot-Ginger Dressing
Makes 8+ Servings

4 cups Shredded Brussels sprouts
4 cups Shredded red cabbage
2 cups bite sized broccoli florets
1-2 cups shelled cooked Edamame (Thawed, if frozen)
1 cup shredded carrots
1 zucchini, sliced
2 large radishes, thinly sliced
2 green onions, thinly sliced on the diagonal
1 red bell pepper, sliced
4 oz Pomegranate seeds (or 1 pomegranate worth)

Combine ingredients in a large bowl, cover and chill until use. Drizzle with carrot-ginger dressing before serving.


1 1/2 cups carrot juice
1/3 cup rice or apple cider vinegar
1/3 cup vegetable oil
2 Tbsp grated ginger
1 Tbsp sesame oil
½ small yellow onion
1 tsp sugar
2 clove garlic, pressed
Salt and pepper, to taste

Combine all ingredients except salt and pepper in a blender, blitz until very smooth. Season with salt and pepper to taste.

Transfer to an appropriate container (we use a large mason jar), chill until use.

Separation will occur, so shake well before serving.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Spread the love

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.